mini spinach and cheese samosa recipe | spinach cheese samosa | palak cheese samosa |
by Tarla Dalal
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mini spinach and cheese samos | spinach cheese samosa | palak cheese samosa | with 17 amazing images.
A yummy cheesy samosa that appeals to both desi and exotic food lovers. Although it tastes super special, this mini spinach and cheese samosa is also quite easy to prepare and requires minimal ingredients.
spinach cheese samosa is made from filling of blanched spinach, cheese and green chillies. The filling is then stuffed in 26 cone shaped plain flour dough and then deep fried.
What makes spinach cheese samosa special is the mouth-feel given by molten cheese.
I would like to share some important tips to make the perfect mini spinach and cheese samosa. 1. You should make sure you seal the mini spinach and cheese samosa perfectly, otherwise they will open up while frying and the cheese will ooze out. 2. Also, take care to squeeze all the excess water out of the blanched spinach—otherwise the filling will be very watery. 3. Once the oil is hot, deep-fry a few Mini Cheese and Spinach Samosas on a medium flame. It is very important to get the oil to the perfect temperature for frying. If the samosa sinks to the bottom without any bubbles, that means the oil is not hot enough.
Aside from palak cheese samosa, try other samosas like Mini Onion Samosa or Veg Samosa Pinwheels.
Enjoy our mini spinach and cheese samos | spinach cheese samosa | palak cheese samosa| with step by step photos.
For the mini spinach and cheese samosa dough- Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Keep aside.
How to proceed- To make mini spinach and cheese samosa, knead the dough well till smooth and elastic and divide the dough into 26 equal portions.
- Roll out a portion of the dough into 75 mm. (3”) diameter circle.
- Cut the circle horizontally into 2 equal portions using a sharp knife.
- Take a portion and join the edges to make a cone and seal it with little water.
- Stuff the cone with 1 tsp of the prepared spinach and cheese filling and apply little water on the edges to seal it.
- Repeat with the remaining dough and filling to make 25 more mini spinach and cheese samosa.
- Heat the oil in a deep non-stick pan and deep-fry a few mini spinach and cheese samosas on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve mini spinach and cheese samosa immediately.
Mini Spinach and Cheese Samosa Video
Mini Spinach and Cheese Samosa recipe with step by step photos
- Place the plain flour in a deep mixing bowl.
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- Add a little oil and salt to this. You can even add ghee here. The reason for adding fat to this is so that the samosas turn crispy on frying.
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- Mix well with your hands so the salt and oil is evenly mixed and distributed in the flour.
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- Slowly add water, little by little, and mix well. Start kneading it into a dough.
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- Knead into a stiff dough. Cover with a plate and keep aside. If you don’t cover it, the dough will dry out.
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- In a bowl, take 1 cup chopped and blanched spinach. Spinach reduces considerably in size when cooked hence be sure to take more spinach. Blanching refers to the process of boiling the vegetables for a few minutes and then plunging them into cold water to stop cooking. This way, the color gets retained.
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- To this, add 1/2 cup grated cheese.
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- Also add the finely chopped green chillies. Make sure they are finely chopped or else the big pieces might come in chewing and seem extremely spicy.
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- Finally add salt and mix well. Keep aside.
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Divide the dough into 13 equal portions. To easily figure out the size, shape them into round balls so that you know the portions are even. The dough balls might seem very small but let's not forget that we are making Mini spinach and Cheese Samosas, so they will be small in size.
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- Flatten 1 portion on the rolling board.
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- Roll out a portion of the dough into 75 mm. (3”) diameter circle. Do not use any flour for rolling.
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- Cut the circle into 2 equal portions using a sharp knife. You will get 2 semi-circles.
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Take a portion and join the edges to make a cone and seal it with little water.
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- Stuff the cone with 1 tsp of the prepared spinach and cheese filling.
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- Apply little water on the edges to seal it. The edges have to be sealed properly so that the oil does not enter the filling while deep frying. This will result in tiny, triangular samosas.
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Repeat with the remaining dough and filling to make 25 more Mini Cheese and Spinach Samosas.
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- Heat the oil in a deep non-stick pan.
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Once the oil is hot, deep-fry a few Mini Cheese and Spinach Samosas on a medium flame. It is very important to get the oil to the perfect temperature for frying. If the samosa sinks to the bottom without any bubbles, that means the oil is not hot enough.
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Deep fry Mini Cheese and Spinach Samosas till they turn golden brown in colour from all the sides. If the oil is too hot, the samosas will burn from the outside and still be uncooked from inside.
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Drain Mini Cheese and Spinach Samosas on an absorbent paper so that it soaks up the oil.
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Serve Mini Cheese and Spinach Samosas immediately with a Hot and Sweet Sauce.
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Nutrient values per mini samosa
| Energy | 44 cal |
| Protein | 0.9 g |
| Carbohydrates | 2 g |
| Fiber | 0.3 g |
| Fat | 3.6 g |
| Cholesterol | 1.5 mg |
| Vitamin A | 762.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 3.7 mg |
| Folic Acid | 16.1 mcg |
| Calcium | 22.2 mg |
| Iron | 0.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 7.9 mg |
| Potassium | 29.7 mg |
| Zinc | 0.1 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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